Gruyere Spinach Strata

Gruyere spinach strata is the perfect meatless brunch recipe! This make-ahead casserole is easy to make and it tastes fantastic. I entertained some friends one Sunday morning last month. Brunch fare was in order. I tested out all new recipes, and this Gruyere Spinach Strata was my favorite.

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Gruyere Spinach Strata

I adore having our friends over and cooking for them. Bill and I are part of a small dinner club and it was our turn to host.

We gathered for brunch and I warned them that the recipes I was serving were not tried and true. Thankfully, every single dish was a hit.

Bill loved the mushroom and chicken crepes, Mike and Mary Ann were fans of the Strawberry Cheesecake Trifle, John fell hard for my coconut cream pie, Bill’s grilled bacon and the chicken apple sausage. Tops in my book was this Gruyere Spinach Strata!

A Simple Make-Ahead Casserole Recipe

If you’re ever serving brunch to a crowd, whether it be overnight guests or family gathering for the holidays, an easy, make-ahead dish is imperative. And one that is absolutely scrumptious is just as important.

Defrost your spinach, grate the cheese, and cube the bread ahead of time. The night before, you can mix up the custard place all the other ingredients in a casserole dish and pour the eggy mixture onto the bread. Park it in the fridge and bring it out for an hour or so before baking to take the chill off.

You will be delighted with the results! Warm and cheesy comfort food. You can’t beat that.

A couple of things to help you make the best Gruyere spinach strata recipe:

I had my first strata at a baby shower not too long ago and loved it. Not sure why I haven’t experience one yet. Now I am all about about tackling one on my own. Yours looks and sounds marvelous. I think it would be a safe bet to be my first!

There are so many strata recipes out there but this one sounds wonderful. I know the Gruyere gave it fantastic flavor. I’m sure guest adore coming to your house as much as you love serving them. Merry Christmas Liz!

Need this. Although it all sounds delicious (I love brunches), this would have been my favorite also. What I like best about this, secondary to the taste, is the do-it-early component. My kind of dish. Happy New Year, Liz to you and your family.

This is such an amazing casserole! LOVED it! Wish we could send you some of the graviera we have in the fridge right now dear Liz. It’s from Naxos, and it’s much more flavorful than Swiss Gruyere. If you can find any type of Greek graviera give it a try, especially with some sort of pasta, you won’t have to add parmesan at all!:)
Thank you for another delicious post!
Lots of hugs!
xoxoxo